Roast Leg Of Lamb With Salsa Verde Recipe

Name: Roast Leg Of Lamb With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1/2 cup fresh lemon juice; 1/2 cup chopped fresh Italian parsley; 1/3 cup finely chopped green onions; 1/4 cup chopped fresh mint; 1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped; 1 tablespoon grated lemon peel; 1/2 teaspoon dried crushed red pepper; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 5 1/2-pound boneless leg of lamb, butterflied, trimmed; 1 tablespoon minced garlic

Servings: persons

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
1 tablespoon minced garlic

1
Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
2
Preheat oven to 450u00b0F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120u00b0F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1/2 cup fresh lemon juice, 1/2 cup chopped fresh Italian parsley, 1/3 cup finely chopped green onions, and more.

Yes, Roast Leg Of Lamb With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Leg Of Lamb With Salsa Verde

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